CARAWAY, OR KIMMEL SAUCE
This simple sauce recipe from a historical cookbook offers a unique flavor profile with caraway seeds. The sauce is easy to prepare, combining a few basic ingredients for a savory and aromatic addition to your meal. The caraway seeds provide a distinctive, slightly spicy taste that complements various dishes, making it a delightful choice for those seeking a touch of culinary history.
Ingredients
- 1 tablespoon Butter (or neutral oil) (Originally drippings. Substituted with butter or neutral oil for modern preference.)
- 1 tablespoon All-purpose flour
- 1 cup Soup stock
- 1/2 teaspoon Caraway seeds
Instructions
- 1Melt the butter (or heat the oil) in a saucepan over medium heat. Add the flour and whisk constantly for about 1 minute to create a smooth roux.
- 2Gradually whisk in the soup stock, ensuring there are no lumps. Bring the mixture to a simmer, then add the caraway seeds.
- 3Simmer the sauce for about 10 minutes, or until it has thickened slightly. Taste and adjust seasoning if needed. Serve warm.